Tofu Scramble Sweet Potato Hash

• 1 pack of extra firm tofu
• 2 large cubed sweet potatoes
• 2 cups chopped kale
• 1 diced red bell pepper
• 1 15 oz. can of blackbeans
• 1 ripe avocado
• 1 tbsp olive oil
• ½ cup salsa
• 2 tsp turmeric
• 2 tsp cumin
• 1 tsp paprika
• 1 tbsp nutritional yeast
• 2 tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp chipotle adobo sauce
• 2-3 tbsp plain non-dairy milk
  

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• Fresh corn tortillas
• Avocado/Guacamole
• Salsa
• Fresh cilantro

1. To start, press your tofu until you can get it as dry as possible. If you do not own a tofu press: remove your tofu from the package and drain water, wrap in a clean towel or paper towels and place a heavy object on top. Either a cast iron skillet, books, etc. Let press for 20-30 minutes.
2. Bring a medium sized pot of water to a boil. Once water is brought to a boil add your sweet potatoes and cook for 6 minutes. Set off to the side.
3. While your sweet potatoes cook, heat a large skillet on medium high heat and add your olive oil. Once warm, add your diced bell pepper and tofu to the pan by crumbling the tofu into chunks in the pan, this does not need to be perfect.
4. Cook for about 2-3 minutes and then add all of your spices, turmeric, cumin, paprika, nutritional yeast, garlic powder, sea salt, black pepper and chipotle adobo sauce.
5. If your tofu appears dry, add your non-dairy milk and scramble. Let cook for another 5 minutes and taste. Adjust seasoning if necessary.
6. Next, add your black beans, chopped kale and cooked sweet potato, stir to combine and cook for an additional 3-4 minutes. If mixture still appears dry add more non-dairy milk if necessary. Taste again and adjust seasoning if needed.
7. Top scramble with salsa and fresh avocado, serve warm.